Roasted Cabbage Steaks (Printable)

Thick cabbage slices roasted until golden and tender with garlic, olive oil, and spices for a crispy-edged, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 large green cabbage

→ Seasonings & Oil

02 - 3 tbsp olive oil
03 - 1 ½ tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - ½ tsp smoked paprika

→ Garnish

07 - 2 tbsp chopped fresh parsley
08 - Lemon wedges

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove any damaged outer leaves from the cabbage. Slice from top through stem into 1-inch thick steaks.
03 - Arrange cabbage steaks in a single layer on the prepared baking sheet, ensuring pieces do not overlap.
04 - Brush both sides of each cabbage steak generously with olive oil using a pastry brush.
05 - Sprinkle evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
06 - Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on edges while tender inside.
07 - Transfer to a serving platter. Garnish with chopped parsley and accompany with lemon wedges if desired.

# Insider Tips:

01 -
  • The edges get impossibly crispy and caramelized while the centers stay meltingly tender
  • One head of cabbage transforms into something restaurant worthy with almost zero effort
02 -
  • Don't rush flipping the steaks halfway through, or you'll miss out on those crispy edges
  • A hot oven is nonnegotiable for proper caramelization
03 -
  • Pat the cabbage steaks dry before oiling them for better browning
  • Let your oven fully preheat before the pan goes in

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